Enhancement of I3-aminobutyric acid (GABA) in Nham (Thai fermented pork sausage) using starter cultures of Lactobacillus namurensis NH2 and Pediococcus pentosaceus HN8

The aim was to produce Nham that was enriched with I3-aminobutyric acid (GABA); therefore two GABA producing lactic acid bacteria (Pediococcus pentosaceus HN8 and Lactobacillus namurensis NH2) were used as starter cultures. By using the central composite design (CCD) we showed that addition of 0.5% monosodium glutamate (MSG) together with an inoculum size of roughly 6 log CFU/g of each of the two strains produced a maximal amounts of GABA (4051 mg/kg) in the aGABA Nhama product. This was higher than any current popular commercial Nham product by roughly 8 times. aGABA Nhama with the additions of both starters and MSG (TSM) supported maximum populations of lactic acid bacteria (LAB) with a minimum of yeasts and no staphylococci or molds when compared to the controls that had no addition of any starters or MSG (TNN), or only the addition of MSG (TNM), or with only the starter (TSN). Based on proximate analysis among the Nham sets, aGABA Nhama was low in fat, carbohydrate and energy although its texture and color were slightly different from the control (TNN). However, sensory evaluations of aGABA Nhama were more acceptable than the controls and commercial Nham products for all tested parameters. Hence, a unique novel aGABA Nhama fermented pork sausage was successfully developed.